Official Pu of the day

[stevorama]

2015 Bana Tea Bulang ripe. A Best Teahouse production I believe.

I really liked it the first couple of times I brewed it. Bold, clean/no funk, some interesting aged type of flavors. Today, however, it was boring. Good, but boring. I think it might be the winter weather or that it's still settling.

[PurplePotato]

2015 Bana Tea Bulang ripe. A Best Teahouse production I believe.

I really liked it the first couple of times I brewed it. Bold, clean/no funk, some interesting aged type of flavors. Today, however, it was boring. Good, but boring. I think it might be the winter weather or that it's still settling.

Just brewed that tea myself, starting the pot off yesterday and continuing today. Funnily enough, I had a similar response yesterday: oddly boring, but still pretty good. Today though, the tea was quite interesting, with plenty of stuff going on after the swallow.

[stevorama]

Just brewed that tea myself, starting the pot off yesterday and continuing today. Funnily enough, I had a similar response yesterday: oddly boring, but still pretty good. Today though, the tea was quite interesting, with plenty of stuff going on after the swallow.

Glad to hear it got interesting again. I haven't tried it over multiple days.

Generally I'm finding that I really like the profiles of Bana's ripe puer. This one really impressed me at first with it's nuance. Not so much the last couple of times I brewed it. I'll be curious to see how it changes over time. I think it's still mutable due to it's youth.

[jayinhk]

2006 Taiwan dry storage 7581. This tea appears to have lost storage aroma since I took it home and tastes cleaner now. Maybe it'll be what I want in ten years! Brewing it in a gaiwan too. Been using gaiwans for two days and I forgot how good (bad) it felt on the fingertips!

[Rui]

Been using gaiwans for two days and I forgot how good (bad) it felt on the fingertips!

LOL you are talking to the converted here. I have short fingers and I always burn them when I use a gaiwan. Still trying to find a gaiwan small enough for me.

[Rui]

Beginner's mistake: sipping some couple of years old raw pu'er tea that I forgot to add an identification label!

Luckily not much left in the pleastic bag and it is not that yummy either.

[jayinhk]

2005 CNNP unknown sheng cake I just bought. This is good HK traditional storage. No storage aromas in the cup and nice aged taste--really nice tea.

[stevorama]

1999 Zhang Xiang loose shou from Chawangshop. Brewed in a thick gaiwan to bring out the lovely incense-like fragrances. Smooth and stony.

[Frisbeehead]

2006 Chiang Tai Hao shu from YS, have bought two samples of this one so far. I'm still quite new to pu'erh in general, but this has been one of my favorite shu that I have tried so far. Wish the cakes of it were still available or I'd get one.

[debunix]

Golden needle white lotus, not sure which year this was, but it's so reliably caramel and earthy that it really doesn't matter

[jayinhk]

Free sample of 7581 style brick that was traditionally stored here in HK. Given to me by a dealer up the street. Nice in later infusions, but storage taste in the first few.

[jayinhk]

Not pu erh, but brewing good old liu bao from Malaysia in a Taiwanese infuser mug. Wow. Grandpa brewing a few grams and I get date, plum, orange peel and wood, with sweetness, mild bitterness and thick mouthfeel. This was expensive, but brewed this way, it is really lovely.

[Rui]

Not pu erh, but brewing good old liu bao from Malaysia in a Taiwanese infuser mug. Wow. Grandpa brewing a few grams and I get date, plum, orange peel and wood, with sweetness, mild bitterness and thick mouthfeel. This was expensive, but brewed this way, it is really lovely.

That tea sounds like dessert. What was the main course?

[jayinhk]

Had it before dinner actually! Dayuling before that

[jayinhk]

'05 7581, Kunming storage. This tea was disappointing when it arrived, but after a few weeks of adjusting to my storage, it's much, much better. So much better that I may buy a bunch more. This is the taste I'm after and it should be even nicer down the line.